The comparison to pizza in Napoli is also quite telling. Very thin crust, a pizza that fits inside the average dinner plate, with one or two crushed Roma tomatoes, oil and garlic on top, and three or four bottle-cap sized chunks of real unsalted mozzarella and a basil leaf. And the taste is to die for, especially if cooked in a wood-fired brick oven. There will be little charred burny spots on the bottom. You can buy a 5" square from street vendors to eat for breakfast or lunch. Saporito!
Somebody ought to tell these guys:
They're the stars of the Cooking Channel show Pizza Masters. They cross the country in their classic Cadillac, checking out pizza joints along the way.
I love the show, if only because listening to their heavy NYC accents makes me nostalgic. :-)